Whenever we had a bad cold, my mother would give us an effective drink made with kuleeth. An age-old Goan traditional home remedy for curing common cold. Kuleeth is a miracle legume and derives its name "horse gram" after it was used as fodder for horses. It is small, flat seed, reddish brown in colour, shaped like a kidney. Though unknown to many and underutilized, it is a super food loaded with health benefits. Cultivated in parts of India, the grain is very hard and holds its shape even after prolonged cooking. Alternatively, it is pressure cooked or presoaked before use. Some find it difficult to digest, so sprout the legume before consumption. Also, ground into flour for porridge, dosas, idlis, various flat breads, just to name a few.
Available in most grocery stores and relatively cheap. Select grains that are uniform in colour, size and free from insect infestation. Store in an airtight container in a cool, dry place. This will keep any moisture away, grains safe with a very long shelf life.
Kuleeth is rich in iron, calcium and protein. Relieves from cold, flu and even migraines. Good source of dietary fibre and aids in digestion. Effective in treating kidney stones, piles and ulcers. Regulates blood sugar, blood pressure and controls cholesterol levels. Helps with menstrual irregularities and arthritis pain. Presence of antioxidants helps in weight loss, prevents dark circles, gives a glowing skin and keeps the body vibrant.
Available in most grocery stores and relatively cheap. Select grains that are uniform in colour, size and free from insect infestation. Store in an airtight container in a cool, dry place. This will keep any moisture away, grains safe with a very long shelf life.
Kuleeth is rich in iron, calcium and protein. Relieves from cold, flu and even migraines. Good source of dietary fibre and aids in digestion. Effective in treating kidney stones, piles and ulcers. Regulates blood sugar, blood pressure and controls cholesterol levels. Helps with menstrual irregularities and arthritis pain. Presence of antioxidants helps in weight loss, prevents dark circles, gives a glowing skin and keeps the body vibrant.
Kuleeth/Kulith (Horse Gram)
(Yields 4 to 6 cups)
Ingredients:
1 cup kuleeth/kulith (horse gram)
6 to 8 cups water
Method:
Separate the grains from stones and wash well. Transfer to a saucepan with clean water and cook on medium heat until liquid is thick, dark in colour and cloudy (see picture above). Strain and drink the liquid three times a day. You can add more water and reheat again. Once the liquid turns light, do not throw the grain out but snack on them, two tablespoons at a time. This is my mother’s method. She ensured that we ate the grains at the end.
Alternatively, the grains can be pressure cooked for 5 to 6 whistles. Then keep on low flame for 10 to 15 minutes. Mash them with a hand blender, thin down with water if mixture is too thick. Boil for few minutes, strain and drink. This is Angela, my sister-in-law’s way of pressure cooking the grains. She throws the mashed grains away.
Finally, my other sister-in-law (brother’s wife) her mother would coarsely grind the dry grains on the grinding stone and pressure cook them with water. Then strain the liquid for drinking. She would give a small piece of jaggery to eat, while consuming the drink.
If desired, soak the grains overnight and then boil or pressure cook them.
Note:
(Yields 4 to 6 cups)
Ingredients:
1 cup kuleeth/kulith (horse gram)
6 to 8 cups water
Method:
Separate the grains from stones and wash well. Transfer to a saucepan with clean water and cook on medium heat until liquid is thick, dark in colour and cloudy (see picture above). Strain and drink the liquid three times a day. You can add more water and reheat again. Once the liquid turns light, do not throw the grain out but snack on them, two tablespoons at a time. This is my mother’s method. She ensured that we ate the grains at the end.
Alternatively, the grains can be pressure cooked for 5 to 6 whistles. Then keep on low flame for 10 to 15 minutes. Mash them with a hand blender, thin down with water if mixture is too thick. Boil for few minutes, strain and drink. This is Angela, my sister-in-law’s way of pressure cooking the grains. She throws the mashed grains away.
Finally, my other sister-in-law (brother’s wife) her mother would coarsely grind the dry grains on the grinding stone and pressure cook them with water. Then strain the liquid for drinking. She would give a small piece of jaggery to eat, while consuming the drink.
If desired, soak the grains overnight and then boil or pressure cook them.
Note:
- You can add either sugar, honey or jaggery to sweeten the water. If you can avoid, have it plain without any sweetener like me.
- Both my sister-in-laws reside in Goa.
- Wash, dry the grains, grind into a powder and make a porridge with milk or coconut milk. Sugar or jaggery can be added. Mix kuleeth powder with some ragi powder and prepare a healthy, nutritious porridge for breakfast.
- Google to read about this miracle pulse, including other recipes on how to incorporate this legume in your diet.
